Thermomix Pasta Dough Recipe

Thermomix pasta dough recipe is all you will ever need to make delicious homemade pasta in any shape or size. The recipe is suitable for lasagne, fettuccine, spaghetti, and tortellini. Make your dough, by hand, in a stand mixer, or in the Thermomix. It's just so easy!

Estimated reading time: 19 minutes

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Pasta Making

Making pasta from scratch is a cooking skill that seems hard, but is actually really simple. This recipe uses just 2 ingredients so it really is very basic! I've made a pasta-making tutorial which is included in this story to help demonstrate the laminating process, but it is simple.

What is Pasta Lamination

Pasta lamination is the process of layering the sheets together and compressing them. This process is repeated multiple times and gives the finished pasta its strength. Without an adequate lamination process, the pasta would fall apart when you tried to put it through the roller to cut spaghetti.

Pasta Ingredients

This lovely rich pasta recipe contains just two ingredients and produces beautiful silky pasta. Did you know eggs and flour are the only ingredients needed to make pasta? Of course, you can add other ingredients for flavour and colour.

The Flour

"oo flour"

Choose "00" flour for your pasta. The double "0" refers to how finely the flour has been milled. This flour is super fine and produces lovely soft pasta. Also, different flours have varying gluten levels. Gluten is the protein that binds the dough and allows it to be flattened without breaking. Finally, all flour has the ability to uptake liquids at different rates. When you substitute one flour with another you change the amount of liquid you need in the recipe to create the correct texture.

Plain flour

So the preference is for "00" flour for all the very important reasons above. But, sometimes it's just not possible to get "00" flour.

What should you do if "00" is not available?

Don't panic!! I have you covered. If you only have access to regular flour you can still make pasta. I would suggest following the recipe below but adding a tablespoon of water to the dough before mixing. Like I said earlier, each flour has a different liquid absorption rate and you may need a fraction more water. 

Using regular flour it is really important to make sure the dough is rested properly and laminated well to exercise the gluten and give the dough strength.

Eggs

The final ingredient is the humble egg! The eggs should be at room temperature. Anything cold added to the flour inhibits the relaxation of the dough. If you are using fridge-cold eggs, you should allow the dough to rest longer, and it will soften.

This recipe uses 2 whole eggs for protein and fat and an additional 3 egg yolks for a silky, rich pasta. 

Kneading the Basic Pasta Dough

As I previously mentioned the flour contains gluten which gives the dough the strength it needs to be passed through the pasta maker without breaking. To activate the gluten the dough is kneaded.

Kneading by hand

If you are kneading by hand you will certainly get your exercise. The dough will start off quite stiff and it must be kneaded vigorously for 10 to 15 minutes until a soft, shiny dough is produced. At this point, the dough should not be sticking to your hands. The texture of the tough should be the same as pressing on a rare steak. 

Kneading in a Stand Mixer

If you already have a Kitchen Aid, did you know pasta dough can be kneaded in a heavy-duty stand mixer such as a Kitchen Aid? Combine the ingredients until they form a ball. Add a dough hook and then knead for 10 minutes. The Kitchen Aid also has a pasta laminating attachment that operates the same as an Electronic Pasta Maker. This makes the process so much easier than hand-rolling.

Kneading by Thermomix

I prefer to use Thermomix to prepare the dough as it's the simplest and quickest method. Simply add the ingredients and combine for 10 sec/ speed 3. Then select dough mode for a further 2 minutes.

Resting the Pasta Dough

Once the pasta dough has been kneaded and the gluten has been activated it's important to rest the dough. Resting the dough allows the gluten in the flour to relax so it doesn't "spring back" every time you roll it.

Divide the kneaded pasta into four parcels, coat each dough parcel lightly with flour, then wrap it in plastic and allow the dough to remain on the bench for at least 15 minutes.

Please! Don't put the pasta dough in the fridge!

This will cause the pasta to become very difficult to manage until it comes back to room temperature.

Rolling the Pasta

As with anything, there are several methods for rolling your pasta dough. The method you choose will depend on the effort and expense. By far, the most cost-effective method is the rolling pin. If you own a rolling pin, there is no additional expense involved in making pasta using this method. It is important to laminate the pasta thoroughly at each thickness to ensure the pasta has the necessary strength. This is the most labour-intensive method of making pasta.

Manual Pasta Roller - Avanti

My first pasta rolling machine was an Avanti manual roller which clamped onto the bench. I loved it! It worked perfectly and rolled beautiful pasta. I would need hubby's help as it required one person to turn the lever and one person to feed the pasta through the machine and out the other side. Rolling pasta with a friend can be a very therapeutic activity, especially with a glass of wine in hand. The Avanti manual pasta roller was an amazing machine and only cost about $45!

Electric Pasta Roller

Recently we upgraded our machine. I had tried a friend's electric pasta maker and I knew I wanted one! Believe me, this is not a necessity! But it is  A LOT of fun. Even the kids can make pasta now! Using an electric pasta maker and the Thermomix means pasta making is quicker and made more often. Plus, we never buy fettuccine now, homemade is so much easier and nicer. The pasta maker I bought is shown below. These appliances are not often available locally as they are a very niche item.

I have prepared a YouTube tutorial that shows just how easy it is to make your own pasta. The process is the same as using a manual or electric roller. The important process is laminating the pasta dough and passing it through the pasta maker.

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The main thing to remember is to use plenty of flour and to laminate on each setting 6 - 9 times. The dough is fed flat the first 3 times through the pasta maker. Once the dough has been folded in thirds, the following three passes are made.

This basic pasta dough can be used for lasagne sheets, ravioli, tortellini, fettucini, or spaghetti. The only difference is the way the sheets of pasta are cut.

Cooking Homemade Pasta

You may imagine that homemade pasta is more delicate than dried pasta. This is not the case. The pasta can be cooked exactly the same way you would any other pasta. It may take a little bit less time, or it may not if the pasta is thicker than commercially prepared pasta.

The best way to tell if spaghetti is cooked is to taste it!

Have you tried cooking Spaghetti in the Thermomix, it's super easy. I have included full instructions and pictures to help you in the article.

Pasta Recipe FAQ

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I hope you have enjoyed this basic tutorial. If you're looking for a Napolitana sauce recipe to serve with your homemade pasta take a look at my pasta sauce. 

Recipe Serving Adjustments

Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.

*The recipe card is generic and designed for all websites, this is a feature I can't remove.

Basic Egg Pasta

Julie Carlyle

This is my "go to" homemade pasta recipe. So easy and delicious!

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Calories 200 kcal

Equipment

• 1 Thermomix
• 1 Electric Pasta Maker

Ingredients

 

MetricUS Customary

 

1x2x3x

• 250 gm "OO" flour
• 2 eggs whole
• 3 egg yolks

Instructions

 

• Add the flour, eggs, and egg yolk to the TM bowl. Knead 2 mins.
  250 gm "OO" flour, 2 eggs, 3 egg
• Divide the dough into 4 balls. Flatten each ball and coat in flour. 
• Wrap the pasta dough individually and leave on the bench to rest for 30 minutes.
• Once the pasta has rested dust the pasta maker and one of the pasta dough balls with flour.
• Pass the dough through the largest setting 3 times.
• Fold the pasta in 3rd and pass it again through the largest setting. Repeat this action 2 more times.
• Reduce the setting by one notch. Pass the dough through 3 times.
• Fold the pasta in 3rd and pass it again through the same setting. Repeat this action 2 more times.
• Continue to use this pattern of lamination until you have reached the 5th or 6th setting. You will need to flour the pasta dough regularly. 
• If you're making fresh lasagne you just need to cut the lasagne to size.
• If you're making fettucini you only need to pass the pasta dough through the fettucini blades and you have perfectly cut fettucini.
• Dust the cut fettucini liberally with more flour, lifting the pasta and ensuring all strands are coated.
• Boil salted water in a large pot until it reaches a rolling boil. Add the fettucini and cook until it tastes al dente.

Notes

To cook the pasta, ensure the water has come to a rolling boil and the pasta takes up no more than ¼ of the pot compared to the boiling water.

Nutrition

Serving: 1005Calories: 200kcalCarbohydrates: 31.9gProtein: 7.3gFat: 4.4gSaturated Fat: 1.4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.6gSodium: 177.7mgPotassium: 32.3mgFiber: 1.3gSugar: 0.7gCalcium: 20.3mgIron: 0.5mg

Keyword Egg, Egg pasta, Homemade pasta, Pasta, Thermomix pasta, vegetarian

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Note: Originally posted Oct 2017 and re-edited and posted.